Caramelized Scallops

Jason loves scallops. Like, loves. Similar to my love for all things chocolate + peanut butter. But times 14. I waited quietly while he was flipping through our shiny new copy of Big Bowl of Love, waiting on him to get to the scallops recipe I had seen earlier. Big juicy scallops, caramelized, and served with a lemony wine sauce. These were our kind of scallops.

I almost never do cookbook reviews unless I know it’s something I can get really excited about. And we were really excited about this one. The book was photographed by a couple of our favorite food bloggers and photographers, Todd and Diane of White on Rice Couple. We knew if they were on the project, it was going to be a good one!

I think Jason summed it up best with, “I bet we end up making almost all of these.” Big Bowl of Love is a celebration of good food and the people for whom we cook. Because for many people, cooking isn’t just about the food. It’s about the friends who are coming over for girls’ night out, the grandparents coming to play with the baby, or the sister who lives too far away to see more than a couple of times a year.

Big Bowl of Love is full of our kind of food – not just mine, not just his – ours. Appetizers that vary from the quick and accessible to the kind you bust out when your girlfriends are coming over. Hearty, comfort foods for cooler weather and lighter fare perfect for grilling seasons. And then there is my favorite section: desserts

If you like scallops, you’ll really like this recipe. The sweetness from the scallops balance nicely with the acidity from the wine and lemon. For the sugar, I sprinkled an unmeasured amount on a plate (but it was closer to 1/4 cup). It seemed to be plenty – just a tip if you’re like me and always on the verge of running out of sugar!

Caramelized Scallops with White Wine

Sweet, caramelized scallops topped with a lemony pan sauce.

Ingredients

12 large scallops

Pinch of kosher salt

Freshly cracked black pepper

4 Tbsp clarified butter

3-4 Tbsp white sugar

1/2 cup dry white wine

1 lemon, zested and squeezed

1 Tbsp parsley, finely chopped

8 chives, chopped

Instructions

Heat butter on medium high.

Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a plate and dip one side of each scallop into the sugar before placing it into the saute pan.

Cook for 2-3 minutes on each side, until the scallops are nicely seared. Flip and cook for another two minutes. Add wine and lemon juice and reduce the sauce by half.

Wow, that sounds like a great cookbook! I would love to win your extra copy!

I am not sure I have commented before but I have been reading your site for a while, and I just wanted to let you know that yours is one of the top food blogs of mine, in terms of how many recipes I actually make from your site! Thanks for having a great blog with delicious recipes!

I’m totally always running out of sugar! I hate wasting flour and sugar when dredging things. Good tip! These scallops sound amazing. The balance between sweet and sour (acidic) sounds lovely. I will have to try these!

Hi, I would love to be entered into the cookbook giveaway contest. I am new to cooking and after a whirlwind 2010 ….I eneded up in a new city (San Francisco) with a new baby, a new man and a new job (stay at home mom) I would certainly utilize the cookbook to the full extent. After spending a couple of weeks stressing out about menu planning I discovered your blog and get my inspiration for what to make for dinner from here!
thanks, wendi

Shawnda, your scallops look perfect! I love the idea of dipping them in sugar first. Unfortunately, my seafood options in this little desert town are pretty limited – but if you recommend this book, I’m guessing it has many more great recipes than this one!

I have one word for you: YUM! Ok two words: mega yum. I love how you said it was “our food” not just yours…because that is always what I am looking for for me and my foodie groom as well! I would absolutely love that cookbook! I hope I win, I’m not going to lie. (and if I don’t – it’s on my birthday wish list!) Thanks for all the inspiration!

How delicious and different! Non-marinated artichoke hearts are rather difficult to come by in my neck of the woods. This recipe appeals to me because of all of the additional flavors added to ensure a tastier dip. I hope it works with the marinated artichoke jars that are sold in the jar. Perfect New Year’s Eve cocktail party food. Thank you.

I realized that I was commenting on your post when I should’ve been commenting on the scallops recipe from the book in the giveaway. Oops! This recipe sounds perfect: simple with a touch of elegance, the kind of food I like to cook at times. I love scallops and so does my sister. It’s time to turn my fiance on…

A cookbook where you try almost every recipe? Sign me up! Also I have a copyright question for you….I’m thinking of starting my own food blog and this licensing stuff has me a little freaked out. (I don’t want to step on anyone’s creative toes) If I want to post about a recipe I tried off of your site, I need to ask you permission to do so first? AND if I changed things up a bit, I can’t rewrite the recipe to reflect those changes? Finally…are you a nice person – when the time comes – which it may never (food blogging is not easy) will you grant me authorization to post your recipes on my blog? 😉

@Gwenevere, The theme of blogger etiquette is “generous” You never have to ask me to use a recipe on your blog. When I use a recipe from another blog, I always cite the source either in the blog post or under the recipe, with a link back to that blogger. I always use my own photo and then rewrite the instructions in my own words. Hope that helps!

Those scallops look fabulous! Though I don’t like them; I think I could be converted…..and more so, I’d love to make them for my Mom and husband. Your photography is great; and I too, love Todd and Diane’s White On Rice adventures! Keep the great recipes coming; I’m doing your marinated artichokes tonight

Very interesting … I am a scallop lover myself. I cook them similarly but haven’t tried using sugar – sounds delicious. I usually serve mine over a simple cauliflower, pea or butternut squash puree (depending on the season).

I can’t wait to try this recipe! The scallops look wonderful. And I’m very glad to hear your review of this cookbook. I wasn’t sure it looked up my alley when I first heard about it but with the few recipes you’ve shared (and really, just your endorsement) I know I’ll love it.